Freeze-dried aerated fruit or vegetable compositions and methods of making thereof

Abstract

The present invention comprises a freeze-dried, aerated fruit or vegetable composition comprising a fruit or vegetable ingredient and an emulsifier and methods of making thereof.

1 . A method of providing a shelf stable fruit or vegetable product comprising the steps of:
 providing a fruit or vegetable ingredient;   adding an emulsifier to the blend;   thermally processing the blend;   fermenting the blend;   admixing a gas with the blend; and   freeze drying the blend.   
     
     
         2 . The method of  claim 1  wherein the fruit or vegetable ingredient is present in an amount of from 60% to 98% of the product. 
     
     
         3 . The method of  claim 1  wherein the product is used to promote child development. 
     
     
         4 . A method of providing a shelf stable fruit or vegetable product comprising providing a fruit or vegetable ingredient that is freeze-dried and comprises an aerated fruit or vegetable composition. 
     
     
         5 . The method of  claim 4  wherein the fruit or vegetable ingredient is present in an amount of from 60% to 98% of the product. 
     
     
         6 . The method of  claim 4  wherein the fruit or vegetable product has a hardness value of from 0.5 to 8 force peak load. 
     
     
         7 . The method of  claim 4  wherein the fruit or vegetable product has a dissolvability in the range of from 0.1 to 8 pounds force peak load. 
     
     
         8 . The method of  claim 4  wherein the viscosity of the fruit or vegetable product is from 1000 to 500,000 cp. 
     
     
         9 . A method of marketing a snack comprising providing: a freeze-dried, aerated fruit or vegetable product that is shelf stable and is sized and shaped for a child. 
     
     
         10 . The method of  claim 9  wherein the product comprises a fruit or vegetable ingredient present in an amount of from 60% to 98% of the product. 
     
     
         11 . The method of  claim 9  wherein the fruit or vegetable product has a hardness value of from 0.5 to 8 force peak load. 
     
     
         12 . The method of  claim 9  wherein the fruit or vegetable product has a dissolvability in the range of from 0.1 to 8 pounds force peak load. 
     
     
         13 . The method of  claim 9  wherein the viscosity of the fruit or vegetable product is from 1000 to 500,000 cp. 
     
     
         14 . A method for reducing the risk of obesity in a child comprising providing a child with a shelf stable fruit or vegetable product as a snack, the fruit or vegetable product being designed to have a caloric density that is less than other snack products that are marketed to children. 
     
     
         15 . The method of  claim 14  wherein the fruit or vegetable product comprises a fruit or vegetable ingredient that is present in an amount of from 60% to 98% of the product. 
     
     
         16 . The method of  claim 14  wherein the fruit or vegetable product has a hardness value of from 0.5 to 8 force peak load. 
     
     
         17 . The method of  claim 14  wherein the fruit or vegetable product has a dissolvability in the range of from 0.1 to 8 pounds force peak load. 
     
     
         18 . The method of  claim 14  wherein the viscosity of the fruit or vegetable product is from 1000 to 500,000 cp. 
     
     
         19 . A method of providing probiotics to a child comprising providing to a child a fruit or vegetable composition that is shelf stable and contains probiotics. 
     
     
         20 . The method of  claim 19  wherein the composition comprises a fruit or vegetable ingredient in an amount of from 60% to 98% of the composition. 
     
     
         21 . The method of  claim 19  wherein the fruit or vegetable composition has a hardness value of from 0.5 to 8 force peak load. 
     
     
         22 . The method of  claim 19  wherein the fruit or vegetable composition has a dissolvability in the range of from 0.1 to 8 pounds force peak load. 
     
     
         23 . The method of  claim 19  wherein the viscosity of the fruit or vegetable composition is from 1000 to 500,000 cp. 
     
     
         24 . A method of providing a nutritious snack to a child comprising providing to the child a freeze-dried aerated fruit or vegetable product that is shelf stable and comprises probiotics. 
     
     
         25 . The method of  claim 24  wherein the product comprises a fruit or vegetable ingredient present in an amount of from 60% to 98% of the product. 
     
     
         26 . The method of  claim 24  wherein the fruit or vegetable product has a hardness value of from 0.5 to 8 force peak load. 
     
     
         27 . The method of  claim 24  wherein the fruit or vegetable product has a dissolvability in the range of from 0.1 to 8 pounds force peak load. 
     
     
         28 . The method of  claim 24  wherein the viscosity of the fruit or vegetable product is from 1000 to 500,000 cp. 
     
     
         29 . A fruit or vegetable product having a hardness value of 0.5 to 8 pounds of force, a dissolvability of 0.1 to 8 peak load, and a viscosity of the product when it is wet of 30,000 to 60,000 cp at a 10 rpm speed of the spindle 6 in a Brookfield viscometer. 
     
     
         30 . A method of providing a food product comprising producing a shelf stable fruit or vegetable product that has a hardness value of 0.5 to 8 pounds of force, a dissolvability of 0.1 to 8 peak load, and a viscosity of the product when it is wet of 30,000 to 60,000 cp at a 10 rpm speed of the spindle 6 in a Brookfield viscometer. 
     
     
         31 . A method of delivering probiotics comprising providing a shelf stable child snack fruit or vegetable product and depositing an amount of probiotics into the product. 
     
     
         32 . A method for reducing the risk of obesity in a child comprising providing a child with a shelf stable ingredient blend product as a snack, the product comprising a fruit or vegetable ingredient in an amount of from 60% to 98% of the product, having a hardness value of from 0.5 to 8 force peak load, a dissolvability in the range from 0.1 to 8 pounds force peak load, and a viscosity of from 1000 to 500,000 cp. 
     
     
         33 . The method of  claim 32  wherein the ingredient blend is selected from the group comprising of fruit, vegetable, dairy, dairy substitute, protein, grain and combinations thereof. 
     
     
         34 . A method of providing probiotics comprising providing to an individual a fruit or vegetable composition that is shelf stable and contains probiotics, and having a hardness value of from 0.5 to 8 force peak load, a dissolvability in the range of from 0.1 to 8 pounds force peak load, and a viscosity of from 1000 to 500,000 cp. 
     
     
         35 . A method of providing a snack to a child comprising providing to the child a freeze-dried aerated product that is shelf stable and comprises probiotics, the product comprising an ingredient blend present in an amount of from 60% to 98% of the product, a hardness value of from 0.5 to 8 force peak load, a dissolvability in the range of from 0.1 to 8 pounds force peak load, and a viscosity from 1000 to 500,000 cp. 
     
     
         36 . The method of  claim 35  wherein the ingredient blend is selected from the group comprising of fruit, vegetable, dairy, dairy substitute, protein, grain and combinations thereof. 
     
     
         37 . A product comprising a blend selected from the group consisting of fruit, vegetable, dairy, dairy substitute, protein, grain and combinations thereof in an amount from 60% to 90% of the product and having a hardness value of 0.5 to 8 pounds of force, a dissolvability of 0.1 to 8 peak load, and a viscosity of the product when it is wet of 30,000 to 60,000 cp at a 10 rpm speed of the spindle 6 in a Brookfield viscometer. 
     
     
         38 . A method of providing a food product comprising producing a shelf stable fruit or vegetable product that has a hardness value of 1.5 to 5.5 pounds of force peak load, a dissolvability of 0.1 to 30 peak load and a viscosity of the product when it is wet of 30,000 to 60,000 cp at a 10 rpm speed of the spindle 6 in a Brookfield viscometer. 
     
     
         39 . A method of delivering probiotics comprising providing a shelf stable child snack fruit or vegetable product that is freeze dried and comprises probiotics and at least 60% fruit or vegetable products. 
     
     
         40 . A method of marketing a product comprising providing: a freeze-dried probiotic product that is shelf stable and is designed to promote child development. 
     
     
         41 . A method of providing a nutritious snack to a child comprising providing to the child a freeze-dried aerated product selected from the group consisting of fruit, vegetable, grain, protein, dairy, dairy substitute and combinations thereof and that is shelf stable, comprises probiotics and is designed to improve the child's development. 
     
     
         42 . A method of improving child development comprising providing a nutritious freeze-dried shelf stable snack comprising an ingredient selected from the group consisting of fruit, vegetables, grains, proteins, dairy, dairy substitutes and combination thereof and having developmentally appropriate size and dissolution properties. 
     
     
         43 . A method for promoting a child development comprising providing a child with a shelf stable product as a snack that is designed to promote child development, the product comprising an ingredient blend selected from the group consisting of fruit, vegetable, grains, proteins, dairy, dairy substitutes and combinations thereof, in an amount of from 60% to 98% of the product, having a hardness value of from 0.5 to 8 force peak load, a dissolvability in the range from 0.1 to 8 pounds force peak load, and a viscosity of from 1000 to 500,000 cp. 
     
     
         44 . A method of improving a child's development comprising providing a shelf stable snack designed to improve a child's development comprising an ingredient selected from the group consisting of fruit, vegetable, grain, protein, dairy, dairy substitute and combinations thereof, and having developmentally appropriate size and dissolution properties and a viscosity of the product when it is wet of 30,000 to 60,000 cp at a 10 rpm speed of the spindle 6 in a Brookfield viscometer.